Persimmon Bread with Coconut Oil

Most traditional persimmon bread recipes call for Hachiya persimmons because, when fully ripe, their flesh becomes soft, smooth, and almost jam-like. This naturally thick pulp blends easily into the batter and gives the bread its signature moist, tender texture.
However, this persimmon bread recipe is specifically designed to use Fuyu persimmons. I use them ripe but still firm, so there’s no need to make persimmon pulp. Simply grate the whole persimmon on the coarse side of a box grater and mix it directly into the batter. The small pieces soften as they bake and blend beautifully into the bread.
Hachiya persimmons are not a good substitute in this recipe because they need to be fully soft and ripe before eating. When they are still firm, they contain high levels of tannins that make them extremely astringent and unpleasant to eat. Fuyu persimmons, on the other hand, are naturally firm and are much easier to find during persimmon season. They’re also commonly sold in boxes at stores like Costco, making them a convenient choice for this recipe.
So, while Hachiya persimmons are the traditional choice for many persimmon breads, Fuyu persimmons are the right variety for this recipe because they can be grated while firm and added directly to the batter.

Ripe but still firm Fuyu persimmons are ideal for this persimmon bread. They have softened enough to be sweet and flavorful, but are still firm enough to grate easily on a box grater.
Avoid using very soft Fuyu persimmons. They’re difficult to grate because the flesh starts squishing into a pulp instead of forming small, grated pieces. More importantly, soft persimmons can add extra moisture to the batter. Since you’ll need more soft fruit to reach the same 2-cup measurement by volume, you may end up adding more persimmon than the recipe calls for, which can make the bread overly moist or gummy in the center.

No! There’s no need to make persimmon pulp for this Fuyu persimmon bread, which makes the recipe much easier. Instead, you’ll use ripe but firm Fuyu persimmons and grate them directly into the batter.
Fuyu persimmons are firm and crisp, similar to an apple, so they’re easy to grate on a box grater. Simply wash the persimmons and grate them, peel and all, using the coarse side of your box grater. Then, add the grated persimmon directly to the batter—no peeling, scooping, or puréeing required!
This simple method also gives the bread a wonderful moist and tender texture as the tiny pieces of persimmon soften while baking.

Give the Fuyu persimmons a good wash and pat them dry. Trim off the stem end, but there’s no need to peel the skin. Using the coarse side of a box grater, grate the persimmons into small pieces. Measure the grated persimmon according to the recipe, then add it directly to the batter.